Breakfast
Daily Specials
Hobnob Soups & Salads
Hobnob Sandwiches
Hobnob Specialties
Desserts
After Five Specials
Some New Wines
Entrees
Hobnob Desserts
Wine By The Glass
WHITE
ROSE OR BLUSH
REDS
Served MONDAY THRU FRIDAY 8:30 am-11:00 amSATURDAY & SUNDAY 8:00 am-11:00 am
Three eggs with green pepper, ham and cheddar
Two eggs cooked to order; your choice of sausage, bacon, or ham and a side of biscuits & gravy and toast
Available everyday $8.25 and up
Served with toast
Full order $6.25 | Half order $4.95
Short $4.95 | Tall $6.25
Potatoes, onions, green peppers cooked together with smoked sausage topped with egg and toast
Two eggs scrambled, broiled with cheddar cheese on flour tortilla chips with picante sauce on top
Served with brown sugar and raisins on topBowl $3.95 | Cup $3.25
Coffee, Hot Tea, Herbal Teas, Milk, Orange Juice, Tomato Juice, V-8 Juice, Grapefruit Juice
Tender chunks of braised Angus chuck roast, grilled onions and melted Swiss cheese layered on a toasted French roll. A cool and creamy house made horseradish sauce adds just the right touch.
Always made here from fresh ingredients.Cup $4.50 - Bowl $5.50
Steak trimmings are cooked in a rich brown sauce flavored with mushrooms, onions and bell peppers. Topped with a dollop of sour cream. Cup $5.50 - Bowl $6.50
Made with lots of Spanish onions sautéed slowly in butter. Steeped in chicken consommé. Topped with a slice of whole wheat bread and cheeses browned under the broiler.Cup $5.50 - Bowl $6.50
Thick, hearty and flavorful. Served on rice. Topped with a dollop of picante sauce. Cup $4.50 - Bowl $5.50
Lots of fresh spinach with parmesan, bacon, sliced egg, red onions, mushrooms and croutons. Given our house dressing. Depending upon the availability of good fresh spinach.
A toss of mesclun with other greens, meat, cheese, and other garnishes. Small $7.25
Chicken breast is combined with apples, celery, chutney, mayonnaise, seasoned with curry.
Add a simple dinner salad for $3.95 with Hobnob Sandwiches.
Fresh avocado, tomato, alfalfa sprouts and mushrooms are placed on whole wheat bread with mayonnaise, covered with cheddar cheese melted under the broiler. Subject to availability of ripe avocados. Smaller portion $7.50
Quarter pound of smoked Polish sausage on our bakery bun, garnished with green pepper, onion, tomato. Choice of vegetables or steak fries.
Sliced breast of turkey on whole wheat toast with lettuce, bacon, tomato, topped with mozzarella melted under broiler. Smaller portion $7.50
One third pound lean ground beef with cheese, garnished with lettuce, tomato and onion. Choice of fresh vegetables or steak fries.
Corned beef layered with fresh sauerkraut and imported aged Emmenthal cheese. Grilled on our onion-dill bread. Choice of fresh vegetables or steak fries.
All meat with light breading served on our own bakery bun. Choice of vegetables or steak fries.
American cheese on whole wheat, onion dill, or white bread. Choice of fresh vegetables or steak fries.
An eight ounce Certified Angus sirloin steak marinated and grilled with mushrooms and onions is placed on top of a buttered and grilled slab of our own Cabin White bread. Choice of vegetables or steak fries.
Tuna salad, tomato, mushrooms, alfalfa sprouts on toasted whole wheat bread, covered with cheese melted under the broiler. Smaller portion $7.50
Add a simple dinner salad for $3.95 with Hobnob Specialties.
Beef long simmered until tender. Served with its own juices and braised vegetables.
Rich tomato sauce loaded with Italian sausage and simmered with herbs to mellow flavors. Served with garlic bread.
Lasagna noodle layered with cream cheese, marinara, spinach and mozzarella. Served with vegetables. All vegetarian.
Good things in crust filled with a creamy custard. An old friend made right!
Sliced chicken breast stir-fried with snow peas, oranges and almonds. A savory sauce of soy, orange juice and tomato lends snap! Served w/vegetables.
Two slices of beef liver lightly dredged. Sauteed in butter with lots of onions and liberal splashes of red wine. Served with vegetables. For those of you who never get this dish at home!
Breaded chicken breast fried then topped with our own picante sauce, melted cheese and a dollop of sour cream. Served with vegetables.
Center cut, 12 ounce Certified Angus Beef rubbed with black pepper and olive oil and pan seared to order.
Rich, creamy filling in a crumb crust.
Vanilla layered with chocolate syrup and topped with real whipped cream, chopped nuts and a maraschino cherry.
Bread cooked in creamy custard with nutmeg and happy raisins.
A delicious coffee and chocolate flavored filling in a special crust.
These specials are available after 5:00 PM
Chef Eric has been looking towards the Orient lately. Here a base of finely minced scallions and ginger is sautéed with green cabbage, red bell pepper, carrot, and shiitake mushroom. Udon noodles are added and flash cooked with a quick sauce of soy and mirin (a slightly sweet Japanese cooking wine), turned out on the plate with shrimp and garnished with green onion. Think umami!
The Berkshire line of pork is mentioned in English breeding records kept a few hundred years ago. Berkshire pork belies the term “white meat” due to its superior marbling and darker color. The chop is pan roasted in cast iron with a bit of salt and pepper, then waddles out to graze on braised collard greens and smoked Gouda spoon bread. A mustard cream sauce lends a vibrant touch to the flavors.
Chef sears a fillet Icelandic cod seasoned with salt and pepper and lays it upon ratatouille, which fairly shouts summer with its mixture of tomato, zucchini, eggplant, onion and olives braised together with a touch of thyme. Garnished with chopped fresh basil from our side garden.
The beef is a tender cut from the chuck seasoned with salt, pepper and olive oil and seared in cast iron and finished under the broiler. The beef is cut into medallions and displayed on the plate with an orzo salad of olives, artichoke hearts and feta cheese dressed with a vinaigrette. Blistered shiahito peppers (a mild Japanese Chile pepper) fill out the plate. A watermelon salsa garnish invokes summer.
Our bakers make an authentic version of this famous dessert, rich in egg yolk and lime in a graham cracker crust.
Made in Burgundian style--Crisp mineral
We have one of 250 cases made of this carefully crafted wine
Old vines--organic==with a touch of petite sirah
The fish is rubbed with spices, broiled and glazed with a lemon, mustard, olive oil, and maple syrup vinaigrette.
If you crave chocolate, this should do the trick.
A creamy peanut butter filling in a baked sandwich cookie crust with a layer of fine chocolate on top.
Our own house-made shortcake is sliced and slathered with a creamy strawberry filling, given more strawberries between and on top and garnished with plenty of whipped cream for our seasonal version of this classic.
By the glass, we pour about one-fourth of a bottle
Spain
France
Sonoma Coast
Carneros
Germany
Oregon
Italy
Alsace
Portugal
New Zealand
Austria
Cotes de Provence
Paso Robles
Yountville, Napa Valley
California
Lodi
McLaren Valley
Argentina
Russian River
Rioja
Mendocino
Sonoma County
Howell Mountain
El Dorado County
Napa Valley